Chef's Choice, Part 2: Marc Baltes of Pi Pizzerias

Categories: Chef's Choice

This is part two of Robin Wheeler's Chef's Choice interview with Marc Baltes of Pi Pizzerias; to read part one, click here. Part three is now available here.

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Robin Wheeler
Favorite local ingredient? Greenwood Farms bacon.

Five words to describe your food. Fresh. Simple. Generous. Ballsy. I think I only need four.

One food you dislike. Smoked salmon. It's the one thing I won't eat.

One food you can't live without. Pork.

Culinarily speaking, St. Louis has the best... Vietnamese food.

Culinarily speaking, St. Louis needs more... Street food: Taco trucks, banh mi, slice joints. I was just in San Francisco and within one city block there was tamales, churros, bags of mango on ice and bacon-wrapped hot dogs and fried onions. I went for the tamales.

Your best tip for home cooks? Be conscious of what you are buying.

Your favorite after-work hangout? 33 Wine in Lafayette Square.

Favorite kitchen tool. A mortar and pestle. I use it almost as much as my chef's knife.

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Robin Wheeler
Favorite cookbooks? Cooking by Hand. The Chez Panisse Cafe Book, and I just finished reading Momofuku. That's a great book.

Proudest professional moment? Cooking at Quince. We had such a tight-knit crew of amazing cooks. It still blows me away when I think back on it.

Favorite music to have in the kitchen? Otis Redding.

What's on your pizza? Tomato sauce, mozzarella and basil.

What's in your omelet? Broccoli, onions and cheddar. And probably bacon.

What are you drinking? Beer. I just tried Alesmith IPA, and it's pretty awesome.

{to be continued...}

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